Toasted Sesame and Ginger Asian Long Beans

This summer was my first time growing Asian Long Beans, and boy are they LONG. I’ve never grown beans before, but it was such a joy watching them trellis their way up the garden fence and shoot out beautiful purple flowers before producing foot-long beans seemingly overnight. I love that beans are so good for soil quality, and they’re just so tasty. I think I’ll be growing them year after year.

The beans themselves are pretty similar to green beans, albeit slightly more hearty, and I typically see them prepared using East Asian flavors of sesame and soy and ginger and scallion. I stuck to that flavor palette for this recipe, and the result is an incredible side dish you can eat hot or cold, a perfect pairing for a protein such as chicken or tofu, and scrumptious over rice.

Take a look at the recipe below and let me know if you’ve got another favorite way to use them. I’m sure gonna have plenty opportunity to make more!!

Toasted Sesame and Ginger Asian Long Beans

takes 15 minutes | serves 4 as a side dish

  • 1/4 cup soy sauce

  • 1/4 cup toasted sesame oil

  • 1/4 cup sugar

  • 1 tablespoon white vinegar

  • 1 tablespoon muddled fresh ginger or ginger paste

  • Green onions

  • Sesame seeds

  • 2 tablespoons vegetable oil

  • 1 pound Asian long beans, cut into 4” pieces

In a saucepan over medium heat, combine soy sauce, toasted sesame oil, sugar, vinegar, and ginger. Cook until sugar has dissolved, stirring constantly, about 3 minutes. Transfer sauce to a mixing bowl and set aside.

Heat vegetable oil in a frying pan over high heat until oil is shimmery. Add long beans to vegetable oil and cook for 5-8 minutes, stirring after 3 minutes, until some of the beans have turned a deep brown color. Add to the mixing bowl with the sauce, toss, and garnish with sesame seeds and green onions. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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